Croquembouche Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, bring the water and butter to a boil. Stir in the flour until a smooth dough forms. Remove from heat.

Add the eggs, one at a time, stirring well after each addition, until the dough is shiny and smooth.

Transfer the dough to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet.

Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed.

In a separate saucepan, heat the milk until steaming, but not boiling. In a bowl, whisk together the sugar, cornstarch, egg yolks, and vanilla extract.

Slowly pour the hot milk into the sugar mixture, whisking continuously. Return the mixture to the saucepan and cook over medium heat until it thickens into a custard-like consistency.

Transfer the custard to a piping bag fitted with a small round tip. Carefully inject the custard into each profiterole.

Arrange the filled profiteroles into a pyramid shape, building them up into a tower.

Drizzle the caramel sauce over the croquembouche. Serve immediately.